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Literally aubergine 'slippers'—stuffed with a mix of minced beef and /or lamb, the aubergine flesh, tomatoes, onion, parsley, cinnamon and allspice (similar to the sauce in moussaka) then usually topped with béchamel and baked in the oven; some cooks top them with yogurt and feta instead. Vegetarian versions often replace the meat with mushrooms.

Baked dishes

Text © Dana Facaros

Image by zagori